Wash and dry all produce. Core, deseed, and thinly slice poblano. Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Mince cilantro leaves and stems. Mince garlic; set aside ¼ tsp. Zest and quarter lime (quarter both limes for 4). Thinly slice jalapeño into rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp.

Heat a drizzle of oil in a small, lidded pot over medium-high heat. Add remaining garlic and cook until fragrant, 20-30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, reserved ¼ tsp garlic, juice from 2 lime wedges (4 wedges for 4 servings), a pinch of minced jalapeño, a pinch of cumin, 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Pat steak dry with paper towels. Season all over with salt, pepper, and remaining cumin; rub to thoroughly coat. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Heat another drizzle of oil in same pan over medium-high heat. Stir in poblano, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. TIP: If veggies begin to brown too quickly, add a splash of water.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, salt, and pepper. Divide between bowls. Thinly slice steak against the grain, then add to bowls along with veggies. Drizzle with sauce. Top with as much sliced jalapeño as you like. Serve with any remaining lime wedges on the side.